Healthy Crockpot Butter Chicken

Healthy Crockpot Butter Chicken
Print Recipe
  • 3 lbs free-range boneless skinless chicken thighs cut into bite-sized pieces (approximately 1 ½ -2 inches)
  • 1 tablespoon coconut oil
  • 3 garlic cloves lightly crushed but whole
  • 1 large white onion small dice
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1-6 ounce can tomato paste
  • 1 tablespoon coconut sugar crystals
  • 1-15 ounce can coconut milk
  • 1/4 cup spelt flour could substitute brown rice flour for gluten-free
  • 1/2 cup fresh lightly chopped cilantro leaves
  • lime wedges
  • 1/2 cup roasted peanuts
  • Chili pepper oil or chili flakes.
  1. Heat a large sauté pan to medium heat and one tablespoon coconut oil. When oil is shimmering, add onions and sauté for 1 minute until starting to turn golden brown around the edges.
  2. Add garlic and ginger and sauté another 30 seconds until fragrant. Add spices, tomato paste, coconut sugar, coconut milk and flour and stir to combine. Cover and cook for 4-5 minutes.
  3. Add sauce to cold crockpot and then add chicken. Stir to cover chicken in sauce. Cover and cook on high for 2 hours then low for 2 hours. Remove lid and stir to incorporate, then pour into a serving dish.
  4. Serve with organic roasted peanuts, lime wedges, fresh cilantro and a hot chili pepper or or chili pepper flakes
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